Tortellini Primavera

This creamy tortellini and vegetable pasta is a real pleaser. To make it even quicker, I used frozen chopped vegetables as well as a couple fresh vegetables . Serve with: A green salad and Gluten free garlic toast. So easy, fast and low calorie! Perfect for weeknight dinner!

Directions

1 Put a large pot of water on to boil.

2 Meanwhile, whisk broth and flour in a small bowl. Heat oil in a large skillet over medium heat. Add garlic and cook, stirring, until just beginning to brown, 1 to 2 minutes. Add the broth mixture to the pan, bring to a boil and cook, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, about 3 minutes. Remove from the heat and stir in cheese, tarragon (or dill or chives) and salt.

3 Add vegetables and tortellini to the boiling water; return the water to a simmer and cook until the vegetables and tortellini are tender, 3 to 5 minutes. Drain; add to the pan with the sauce and stir to coat.